I recently read about Evan Kleiman’s style of making pie crust. She fold the dough as she rolls it out creating many layers of dough and butter similar to making puff pastry. I tried to google more about her; but in vain. I am intrigued by employing this style because I like a thicker crust pie to balance out the pie filling. One of the bloggers wrote that her pie was 10” in diameter with 4 pounds of apples in them. It will be nice to hear from anyone who may have tried making this huge pie. I attached a picture of her apple pie for your reference. Any suggestion?

That is a great picture. Alas, I haven’t tried such a pie. It certainly looks like puff pastry to me. In my opinion puff is easier to produce reliably than standard pie crust. You should try a small batch and let us know.

OMG…this is very timely for me! I recently made Rose’s all butter pastry (not the Deluxe version) with Sour Cream as the liquid. The pastry was nice, but the scraps that were rolled then folded were amazing and incredibly flaky with lots of layers. I even said to my husband…“Next time I make pastry, I’m rolling it first, folding it, then re-rolling.” I will have to check this out!

It’s all in the technique Neither of the two recipes in the link have unusual ingredients (except duck fat, but that isn’t really an option for sweet pies), but they do share two things in common: keep the butter in larger pieces and create layers. Whether you create layers by folding and rolling the finished dough (puff pastry), or by rolling the butter into flakes within the mass of loose flour (which is what I do), or even just by stopping the food processor in time to leave pieces of butter, the key is to create layers of butter and dough.

Since I’m Evan Kleiman I thought I would chime in here. My pie dough is NOT puff paste. I just use a technique borrowed from pastry chef friends to mix the dough. If you want to see it I have a 2 hr video class on craftsy.com Here’s a discount link for anyone who wants to use it. http://www.craftsy.com/piecrust25
I’m a chef/radio host who has created the largest pie competition in Los Angeles. It is the culmination to a Pie-A-Day obsession we have every summer. Here’s my website if you’re interested. http://evankleiman.com

Thanks for clarifying the technique and type of dough for your pie. It was marvelous looking when I first laid eyes on it during my research. I like a good ratio of crust to filling and I think you hit the nail on the head. Ms. Kleiman. I will certainly check out your class. Thanks for sharing the link.